Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions
| Autor: | Jochen Weiss, Keeichi Sasaki, Maria-Cruz Figueroa-Espinoza, Luis Javier Lopez Giraldo, Eric A. Decker, Pierre Villeneuve, Jérôme Lecomte, Jean Alamed |
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| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: |
endocrine system
Antioxidant medicine.medical_treatment Émulsion Analytical Chemistry Lipid peroxidation chemistry.chemical_compound Chlorogenic acid Lipid oxidation Q02 - Traitement et conservation des produits alimentaires Surfactant medicine Huile de poisson Oxydation Candida chemistry.chemical_classification Acide chlorogénique Chromatography biology Lipide Menhaden General Medicine Phenolic acid biology.organism_classification Antioxydant Hydrocarbon chemistry Emulsion Estérification Food Science |
| Zdroj: | Food Chemistry |
| Popis: | In oil-in-water emulsions, the physical location of antioxidants has been postulated to be one of the most important factors impacting activity. The purpose of this research was to examine how the esterification of various hydrocarbon chains (C4, C8, or C12) onto chlorogenic acid (CGA) influenced physical properties and antioxidant activity in menhaden oil-in-water emulsions. Both surface activity and partitioning of CGA and its hydrocarbon esters into the lipid phase of oil-in-water emulsions increased with increasing size of the hydrocarbon chain. When CGA and its esters were added to a menhaden oil-in-water emulsion at concentration that resulted in equal free radical scavenging activity, CGA, butyl CGA and octyl CGA had similar antioxidant activity while dodecyl CGA was ineffective. These results suggest that phenolic antioxidants conjugated with hydrocarbon chains are more highly associated with lipid emulsions droplets, but these changes in physical properties did not increase antioxidant activity. |
| Databáze: | OpenAIRE |
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